Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white to pale yellow solid (est) |
Assay: | 98.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Melting Point: | 62.00 to 63.00 °C. @ 760.00 mm Hg
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Boiling Point: | 280.00 to 281.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.006000 mmHg @ 25.00 °C. (est) |
Flash Point: | 212.00 °F. TCC ( 100.00 °C. )
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logP (o/w): | 2.812 (est) |
Shelf Life: | 12.00 month(s) or longer if stored properly. |
Storage: | refrigerate in tightly sealed containers. |
Soluble in: |
| alcohol | | water, very slightly | | water, 9134 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: corn chip |
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| corn chip taco popcorn toasted roasted |
Odor Description: at 0.10 % in dipropylene glycol. | corn chip taco popcorn toasted roasted |
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| corn taco nutty popcorn roasted toasted |
Odor Description:
| corn, taco, nutty, popcorn, roasted and toasted nuances Mosciano, Gerard P&F 21, No. 3, 51, (1996) |
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Flavor Type: corn chip |
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| corn taco nutty popcorn corn chip roasted |
Taste Description: at 5.00 ppm. | Corn, taco, nutty, popcorn and corn chip with roasted nuances Mosciano, Gerard P&F 21, No. 3, 51, (1996) |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Advanced Biotech |
5,7 DIHYDRO 2-METHYLTHIENO 3,4 PYRIMIDINE 0.1% IN ETOH SYNTHETIC
|
Apple Flavor & Fragrance |
Popcorn aroma
|
Beijing Lys Chemicals |
Popcorn Pyrimidine
|
BeYonde |
Popcorn Aroma
|
BOC Sciences |
For experimental / research use only. |
Popcorn aroma
|
DeLong Chemicals America |
5,7-Dihydro-2-methylthieno[3,4-d]pyrimidine, Kosher
|
Jalor-Chem |
For experimental / research use only. |
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
|
Jiangyin Healthway |
7-Dihydro-2-methylthieno (3,4-d) pyrimidine
|
New functional food ingredients |
Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE 1% T.E.C.
|
Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE 1% TRIACETIN
|
Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE 1% TRIACETIN
|
Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE
|
Shijiazhuang Donglian Nankai Aroma Chemicals |
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
Odor: Popcorn, sweet toasted almond |
Synerzine |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE (1% IN TRIACETIN)
|
Synerzine |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE, 1% IN TRIACETIN
|
Tianjin Danjun International |
5,7-Dihydro-2-methylthieno(3,4-d)pyrimidine
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United International |
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
|
WholeChem |
5,7-Dihydro-2-methylthieno(3,4-d)pyr
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Safety Information:
Preferred SDS: View |
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for popcorn pyrimidine usage levels up to: | | 0.0500 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.40 (μg/capita/day) |
Threshold of Concern: | 90 (μg/person/day) |
Structure Class: | III |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | 1.00000 |
beverages(nonalcoholic): | - | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 1.00000 |
cheese: | - | - |
chewing gum: | - | 1.00000 |
condiments / relishes: | - | 1.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 1.00000 |
fruit ices: | - | 1.00000 |
gelatins / puddings: | - | 1.00000 |
granulated sugar: | - | - |
gravies: | - | 1.00000 |
hard candy: | - | 1.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.00000 |
milk products: | - | 1.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 1.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
European Food Safety Authority (EFSA) reference(s): |
Flavouring Group Evaluation 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87. View page or View pdf |
EPI System: | View |
EPA Substance Registry Services (TSCA): | 36267-71-7 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61951 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine |
Chemidplus: | 0036267717 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
No odor group found for these |
| sulfuryl octanoate | FL/FR |
|
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| sulfuryl propionate | FL/FR |
| valeraldehyde dibutyl acetal | FL/FR |
| valeraldehyde propylene glycol acetal | FL/FR |
balsamic |
| propyl benzoate | FL/FR |
buttery |
| acetyl propionyl | FL/FR |
3,4- | hexane dione | FL/FR |
camphoreous |
| bornyl isobutyrate | FL/FR |
caramellic |
| ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| geranyl crotonate | FR |
chocolate |
| chocolate pyrazine A | FL/FR |
2- | methoxypyrazine | FL/FR |
cocoa |
2- | methyl butyraldehyde | FL/FR |
coconut |
alpha- | angelica lactone | FL/FR |
| coconut naphthalenone | FL/FR |
gamma- | heptalactone | FL/FR |
coumarinic |
| coumane | FL/FR |
| tonka bean resinoid | FR |
earthy |
2- | ethyl-3-methoxypyrazine | FL/FR |
| nutty pyrazine | FL/FR |
fermented |
| valeraldehyde | FL/FR |
floral |
| boronia butenal | FR |
fruity |
| allyl 2-ethyl butyrate | FL/FR |
iso | amyl nonanoate | FL/FR |
| methyl valerate | FL/FR |
3- | methyl-2-butenal | FL/FR |
green |
2- | heptyl furan | FL/FR |
herbal |
| acorn acetate | FR |
| saffron pyranone | FR |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
naphthyl |
ortho- | methyl anisole | FL/FR |
para- | methyl anisole | FL/FR |
nutty |
3- | acetyl pyridine | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
2- | ethyl pyrazine | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
| maraniol | CS |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
2- | methyl-3-propyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty quinoxaline | FL/FR |
| shoyu pyrazine | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
2- | acetyl pyridine | FL/FR |
2- | acetyl thiazole | FL/FR |
roasted |
2- | acetyl-2-pyrroline | |
spicy |
3-(2- | furyl) acrolein | FL/FR |
| dimethyl sulfide | FL/FR |
| furfuryl thioacetate | FL/FR |
tobacco |
| veltonal (Bedoukian) | FR |
tonka |
| tonka bean absolute | FR |
| whiskey lactone | FL/FR |
|
For Flavor |
|
No flavor group found for these |
2- | acetyl-2-pyrroline | |
2- | acetyl-5-methyl pyrazine | FL |
2- | acetyl-6-methyl pyrazine | FL |
| bornyl isobutyrate | FL/FR |
| chocolate pyrazine A | FL/FR |
| coconut naphthalenone | FL/FR |
| coumane | FL/FR |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
2,5- | diethyl-4-methyl thiazole | FL |
6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| dimethyl dihydrocyclopentapyrazine | FL |
2,5- | dimethyl thiazole | FL |
| ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| ethyl dimethyl pyrazine | FL |
2- | ethyl-3-methoxypyrazine | FL/FR |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
3-(2- | furyl) acrolein | FL/FR |
(E,E)-2,4- | heptadien-1-ol | FL |
2- | hexyl-5 or 6-keto-1,4-dioxane | FL |
2- | methoxypyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
| peanut dithiazine | FL |
2- | propionyl pyrrole | FL |
2- | propyl pyridine | FL |
para- | salicylic acid | FL |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| valeraldehyde propylene glycol acetal | FL/FR |
|
5- | acetyl-2,3-dihydro-1,4-thiazine | FL |
| sulfuryl formate | FL |
| sulfuryl octanoate | FL/FR |
| sulfuryl propionate | FL/FR |
| valeraldehyde dibutyl acetal | FL/FR |
alliaceous |
2- | methyl thioacetaldehyde | FL |
ammoniacal |
2- | methyl piperidine | FL |
bready |
2- | propionyl thiazole | FL |
burnt |
2- | methyl quinoxaline | FL |
buttery |
3,4- | hexane dione | FL/FR |
camphoreous |
ortho- | methyl anisole | FL/FR |
coffee |
| difurfuryl ether | FL |
2- | ethyl-4-methyl thiazole | FL/FR |
2-iso | propyl pyrazine | FL |
corn |
2- | acetyl pyridine | FL/FR |
2- | acetyl thiazole | FL/FR |
2- | acetyl-2-thiazoline | FL |
creamy |
alpha- | angelica lactone | FL/FR |
earthy |
2- | methyl-3-propyl pyrazine | FL/FR |
ethereal |
| allyl 2-ethyl butyrate | FL/FR |
fatty |
2- | heptyl furan | FL/FR |
(E,E)-2,4- | nonadienal | FL |
fishy |
4,5- | dimethyl thiazole | FL |
fruity |
2,4- | hexadien-1-ol | FL |
| methyl valerate | FL/FR |
3- | methyl-2-butenal | FL/FR |
| propyl benzoate | FL/FR |
fusel |
2- | methyl butyraldehyde | FL/FR |
green |
2,5- | dimethyl thiophene | FL |
4- | methyl thiazole | FL |
2- | methyl-5-isopropyl pyrazine | FL |
2- | vinyl pyrazine | FL |
lactonic |
gamma- | heptalactone | FL/FR |
malty |
| yeast thiazoline | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
| shoyu pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
naphthyl |
para- | methyl anisole | FL/FR |
nutty |
3- | acetyl pyridine | FL/FR |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
2- | acetyl-3,5(or 6)-dimethyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
2,3- | dimethyl pyrazine | FL/FR |
2,4- | dimethyl-5-vinyl thiazole | FL |
2- | ethyl pyrazine | FL/FR |
1- | ethyl-2-acetyl pyrrole | FL |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| nutty thiazole | FL |
| peanut oxazole | FL |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
2- | acetyl pyrazine | FL/FR |
| furfuryl thioacetate | FL/FR |
sulfurous |
| dimethyl sulfide | FL/FR |
toasted |
| acetyl propionyl | FL/FR |
winey |
iso | amyl nonanoate | FL/FR |
5- | ethyl-2-methyl pyridine | FL |
| valeraldehyde | FL/FR |
| whiskey lactone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
5,7- | dihydro-2-methyl thieno(3,4-d)pyrimidine | 5,7- | dihydro-2-methyl thieno(3,4-d)pyrimidine synthetic | 5,7- | dihydro-2-methylthieno (3,4-d) pyrimidine | 5,7- | dihydro-2-methylthieno(3,4-d) pyrimidine | 5,7- | dihydro-2-methylthieno(3,4-d)pyrimidine | 5,7- | dihydro-2-methylthieno[3,4-d]pyrimidine | 2- | methyl-5,7-dihydrothieno(3,4-d)pyrimidine | 2- | methyl-5,7-dihydrothieno[3,4-d]pyrimidine | 2- | methyl-5,7-dihydrothiopheno[3,4-d]pyrimidine | | pop-corn pyrimidine | | pop-corn pyrimidine synthetic | | popcorn aroma | | popcorn chemical (IFF) | | thieno(3,4-d)pyrimidine, 5,7-dihydro-2-methyl- | | thieno[3,4-d]pyrimidine, 5,7-dihydro-2-methyl- |
Articles:
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